The aim of the study was to assess the benefits of fortifying macarons with black sesame powder, which is high in biological activity. Macarons were fortified by adding varying amounts of black sesame powder, and the physicochemical properties and antioxidant activities of the end products were evaluated. The moisture content and weight of macarons were higher in the black sesame additive group than in the control group, whereas the volume and spread ratio were lower. The soluble solid content and reducing sugar content were the lowest in the control group and increased with the addition of the black sesame. The pH was observed to be 6.89∼7.16 in both the control and the black sesame additive groups. The L, a, and b values on the Hunter color system significantly varied from the control group with the addition of black sesame. The texture of the macarons in the black sesame additive group showed a decreased hardness, gumminess, and chewiness. Macarons in the black sesame additive group were observed to have higher total phenol and flavonoid content as compared to the control group. 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and superoxide dismutase (SOD)-like activity increased due to the addition of black sesame, thus resulting in higher antioxidant activity. The overall acceptability for the 30% black sesame additive group was the best in the sensory properties test. We conclude that the addition of black sesame powder has a positive effect on the antioxidant activities and sensory properties of macarons.

Keywords: macaron, black sesame, quality characteristics, antioxidant activities